Rara Avis Vino de la Tierra de Castilla y León Albarin

Nutty and oxidative on the nose yet opens up to gripping acidity.

There's now one less of these in the world, and my goal is to drink the other 600 some-odd bottles myself. I'll share with you if you're here. The closest relative to this is Jurassic savagnin under flor, but this is fresher, with more citrus and saline amplifying the biological aging elements. Insistent and demanding and deep and long and unforgettable.

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Insistent. Demanding. Takes over your palate and doesn't let it go for a long, long time. Albarín, which is possibly clonal Albariño, possibly Savagnin, or possibly the offspring of the two, depending on who you're talking to. Aged under flor for 3 years, and it definitely carries those biological aging notes along with some oxidation, but not at the expense of freshness. Wow. I mean wow. I mean...

Albarín aged under flor into beautiful, salty tannic perfection. The dichotomy of fresh and biologically aged is unlike anything I've ever had.

2015

This is the Prieto Picudo red. Pls update @Delectable

If you want to test you tolerance for strange wines or you are a wine geek 🤓 this is it. Very much like an oxidized Jura wine made from the savagnin grape but this is Albarin not Albariño! Tastes like a sherry at first. Super nutty and corky but not corked! Kind of like grape cider. Bracing acidity. Drink this by itself and muse over the flavor for hours. Or pair it with stinky cheeses Goat, aged Taleggio a blue cheese etc. . This is not a wine for a dinner party with friends. I actually think cheese screws up our palate but this wine can take it! Bottle 447 of 670 made. An experience but only for the brave. Only available from Max Kogod in the US.

Aged under voile for 3 years. Like the Jura, the Loire and the Spanish coast had a conference on how to take over the world. Tasted over 3 days, it's a real gem. I'm honored to have been given bottle.

Joe had this 4 months ago